I had this roommate in college named Amie. Once I watched her make zucchini bread, while she increased the recipe by seven times. I tell you, she was amazing. She could septuple fractions like 1 3/4 cups all in her head (Yes, “septuple” is, in fact, a word. Like quadruple, only with seven.) Anyway, it was impressive. Whenever I make zucchini bread now, I think of her.

It seems every kitchen I enter lately has a big zucchini sitting on the counter. I know zucchini bread is a bit overdone, but that’s why it’s perfect for a bake sale.

I call zucchini bread “zucchini cake” at my house. I think it increases the chances of my daughter eating it. This recipe adds a few things extra to actually put it over into the cake category, like glaze, and butter, and cinnamon and sugar. If you’re more in the mood for making banana bread because you don’t have a garden, or don’t have friends with gardens who bring over zucchinis to your house the size of zeppelins (and I can’t leave out Shannon’s reason: because her chickens ate them), you may want to do banana bread for a bake sale. My recipe for that can be found by clicking here.

1. Preheat the oven to 325 degrees. Mix together cinnamon and sugar for the crust. Butter 6 mini loaf pans and sprinkle with the cinnamon and sugar mixture, just as you would flour a pan. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, whisk together the sugars and butter. Add in eggs, one at a time, incorporating well after each addition. Stir in vanilla, sour cream and zucchini.

2. Fold dry ingredients into the zucchini mixture, and divide evenly among pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for about 10 minutes, then tip on their sides to let cool completely. Carefully remove from pans.

3. Mix together confectioner’s sugar, cream, and vanilla, and whisk until smooth. Add more liquid as necessary to make a smooth, runny glaze. Pour over cakes.

All week there were 4 zucchinis sitting on my counter, staring at me accusingly every time I walked past them. (yes, zucchini can stare!) Thankfully I found your recipe and tried it yesterday, sans glaze. Loved it!

Please in the glaze you say cream..what kind of cream? i mean i’m sorry but can i substitute soy milk or?maybe condensed milk? i’m working on a budget i have very little money but i like the glaze and i just need a little clarification.

Anything will work, actually. I like the cream because it’s smoother than other liquids, but you could use lemon juice, milk, soy milk, or even water. It’s whatever will make the confectioner’s sugar runny.

I used this recipe for a zucchini bread contest – super excited to say that thanks to this recipe I won It was the perfect zucchini bread. I had debated about whether or not to do the icing but I decided to give it a try and it was definitely worth it. I made it in a regular loaf pan and it took about an hour and ten minutes. This will always be my go-to recipe! Thank you Jamie :Dnn1nn1nn1nn1nn1nn1nn1nn1nn1nn1nn1